Apple and blackberry crumble is one of my favourite desserts to make when the weather starts to get a bit colder. My recipe combines sweet stewed apples with a buttery and crispy streusel crumb topping.
For the fruit filling
- 6 bramley medium apples
- 1 punnet of blackberries (about 150–200 g)
- 2–3 tbsp brown sugar (adjust to taste)
- A squeeze of lemon juice
- A pinch of cinnamon
For the crumble topping
- 200 g plain flour
- 250 g cold butter, cubed
- 100 g brown sugar
Method for my Apple and Blackberry crumble
Step 1: Peel, core, and chop the apples
Start by peeling your apples. Core them, then chop into small, even chunks (about 2 cm pieces). This helps them cook evenly and soften properly in the crumble.
Step 2: Stew the apples
Place the chopped apples in a saucepan with a splash of water and 2–3 tablespoons of brown sugar. Gently cook over medium heat for about 5–7 minutes, stirring occasionally, until they begin to soften but still hold their shape.
Step 3: Add the blackberries
Remove the apples from the heat, then gently fold in the blackberries. The berries will release their juices as they warm through. Taste and adjust the sweetness if needed.
Step 4: Make the crumble topping
In a large mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. It’s fine to leave a few larger pieces for extra crunch. Stir in the brown sugar to finish.
Step 5: Assemble the crumble
Spoon the fruit mixture into an ovenproof dish. Scatter the crumble topping evenly over the fruit without pressing it down.
Step 6: Bake
Bake in a preheated oven at 180°C (160°C fan) / 350°F for 35–40 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
Step 7: Serve
Allow the crumble to cool slightly before serving. Enjoy warm with custard, cream, or ice cream.
Top Tips
- Use a mix of tart and sweet apples for better flavour balance.
- Use a block of butter as it will remain cold when rubbing it into the flour for a light, crumbly texture.
- For extra crunch, mix in 50 g of oats or a handful of chopped nuts.
- If your blackberries are quite tart, sprinkle them with a little extra sugar before baking.
- Let the crumble rest for 5 minutes after baking so the filling thickens slightly.
Apple and Blackberry Crumble
Ingredients
For the fruit filling
- 6 bramley medium apples
- 1 punnet of blackberries about 150–200 g
- 2 –3 tbsp brown sugar adjust to taste
- A squeeze of lemon juice
- A pinch of cinnamon
For the crumble topping
- 200 g plain flour
- 250 g cold butter cubed
- 100 g brown sugar
Instructions
Step 1: Peel, core, and chop the apples
- Start by peeling your apples. Core them, then chop into small, even chunks (about 2 cm pieces). This helps them cook evenly and soften properly in the crumble.
Step 2: Stew the apples
- Place the chopped apples in a saucepan with a splash of water and 2–3 tablespoons of brown sugar. Gently cook over medium heat for about 5–7 minutes, stirring occasionally, until they begin to soften but still hold their shape.
Step 3: Add the blackberries
- Remove the apples from the heat, then gently fold in the blackberries. The berries will release their juices as they warm through. Taste and adjust the sweetness if needed.
Step 4: Make the crumble topping
- In a large mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. It’s fine to leave a few larger pieces for extra crunch. Stir in the brown sugar to finish.
Step 5: Assemble the crumble
- Spoon the fruit mixture into an ovenproof dish. Scatter the crumble topping evenly over the fruit without pressing it down.
Step 6: Bake
- Bake in a preheated oven at 180°C (160°C fan) / 350°F for 35–40 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
Step 7: Serve
- Allow the crumble to cool slightly before serving. Enjoy warm with custard, cream, or ice cream.
If you like the look of my Apple and Blackberry crumble then you should definitely check out the recipes below for some more dessert ideas:
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